Vinegar is the very component that is used in the canning process in order to extend the shelf life of the preparations.
Another useful property of vinegar is that it reduces the risk of harmful bacteria, and also enhances the taste, explains the expert of the online publication ‘BelNovosti’, chef Yulia Arkhipova.
Traditionally, 9% white vinegar is used for this purpose.
You can add wine, balsamic, apple and rice vinegar to the preparations, which have the appropriate percentage of acidity.
Be sure to check the expiration date of the product before purchasing.
Which vinegar is better to avoid
But if you notice the mark «4%» on the label, then you should not buy such vinegar – if you use it in the process of preservation, the preparations will not last long.
However, if an unfortunate oversight was made, there is a way out – you should put the jars in the refrigerator and try to eat their contents as soon as possible.
What to replace vinegar with
If you don’t like using vinegar when canning, replace it with citric acid: one teaspoon is enough for a three-liter jar.
Lemon juice will also work: squeeze half a lemon into a liter jar.
